Save The first time I made Instant Pot Chicken Tortilla Soup was during a thunderstorm when the power flickered but thankfully never went out. Standing in my kitchen with rain pounding against the windows, I remember feeling grateful for the warm, spicy aromas filling my home while the Instant Pot quietly did its magic. There's something deeply reassuring about creating a rich, flavorful Mexican-inspired soup with minimal effort, especially when the weather turns moody.
Last winter, my friend Maria was down with a terrible cold, so I packed up a container of this soup with all the fixings in separate little jars and left it on her porch. She texted me later saying the steam from the soup had cleared her sinuses better than any medicine, and the combination of spices and lime had momentarily restored her ability to taste. Sometimes food really is the best medicine, especially when made with care.
Ingredients
- Boneless chicken breasts or thighs: I typically use thighs for their richer flavor and they stay juicier under pressure, but breasts work beautifully if you prefer leaner meat.
- Black beans: The humble black bean adds incredible texture and protein, just be sure to rinse them well to remove excess sodium and starch.
- Smoked paprika: This is my secret weapon that gives the soup a subtle smokiness as though it simmered all day over an open flame.
- Corn kernels: Fresh corn cut straight from the cob creates little pops of sweetness, but frozen works nearly as well during off-seasons.
- Lime juice: Always add this at the very end after cooking, as the brightness it brings gets dulled when cooked under pressure.
Instructions
- Build the flavor base:
- Set your Instant Pot to Sauté mode and add a swirl of oil before tossing in the diced onion, minced garlic, and bell pepper. Watch the transformation as they soften and release their aromas after about 3 minutes.
- Bloom the spices:
- This is where magic happens, as you stir in the tomato paste with all those warming spices. Let them toast for a full minute until your kitchen smells like a Mexican cantina.
- Load it up:
- Add the chicken, diced tomatoes with their juicy goodness, rinsed black beans, corn, and chicken broth. Give everything a good stir to ensure no spices are stuck to the bottom.
- Pressure cook:
- Secure that lid, check your sealing valve, and set to high pressure for 10 minutes. This is your moment to sit back and let technology do the work while savory steam builds inside.
- Release and shred:
- After a 5-minute natural release, carefully vent the remaining pressure and remove that perfectly tender chicken. Two forks make quick work of shredding before it goes back into the aromatic broth.
- Brighten and serve:
- Stir in fresh lime juice, taste for seasoning adjustments, then ladle into bowls. The toppings bar is where everyone gets to personalize their soup experience.
Save Last Cinco de Mayo, instead of going out to a crowded restaurant, I invited friends over for a tortilla soup bar with all the toppings laid out in colorful bowls. The room fell quiet as everyone customized their bowls, then filled with appreciative murmurs as they tasted. Even my friend who swore she didnt like Mexican food went back for seconds, asking sheepishly if she could take some home for lunch the next day.
Make It Your Own
The beauty of this tortilla soup lies in its adaptability. Ive made it with leftover rotisserie chicken, skipping the pressure cooking and just warming everything through. During summer months, I often add zucchini and yellow squash in the last few minutes of cooking for extra garden freshness. On particularly busy days, I use pre-chopped frozen onions and peppers, and honestly, no one has ever noticed the difference.
Serving Suggestions
While the soup is incredible on its own, Ive discovered it pairs beautifully with a simple quesadilla filled with just a sprinkle of cheese. For dinner parties, I serve it in mugs as a starter before a main course of enchiladas or a light salad. The most memorable pairing was when my neighbor brought over freshly baked cornbread with jalapeño honey butter, which we all used to soak up the last drops of broth from our bowls.
Storage and Reheating
This soup actually improves overnight as the flavors meld together, making it perfect for meal prep or planned leftovers. Ive found that storing the soup separate from toppings in airtight containers keeps everything fresh for up to four days in the refrigerator or three months in the freezer. When reheating from frozen, I dont even thaw it first, just pop it into a pot with a splash of extra broth to bring it back to life.
- For lunch portions, freeze individual servings in mason jars, leaving an inch of space at the top for expansion.
- If the soup thickens too much during storage, add a little chicken broth when reheating to reach your desired consistency.
- Always add fresh toppings after reheating, as things like avocado and tortilla strips dont fare well when stored with the liquid.
Save This Instant Pot Chicken Tortilla Soup has become my go-to recipe for comfort, celebration, and healing. Whether youre cooking for yourself or sharing with loved ones, I hope it brings as much warmth to your table as it has to mine.
Questions & Answers
- → Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- → Can I freeze chicken tortilla soup?
Yes, this freezes beautifully! Let the soup cool completely, then transfer to freezer-safe containers leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Add fresh toppings like avocado and cilantro after reheating.
- → What can I use instead of chicken breasts?
Chicken thighs work wonderfully and stay juicy during pressure cooking. You can also use leftover cooked chicken or rotisserie chicken—add it during the last few minutes just to heat through rather than pressure cooking.
- → How do I make this soup spicier?
Add the jalapeño seeds for more heat, include a diced chipotle pepper in adobo sauce, or add hot sauce to taste. You can also increase the chili powder or add cayenne pepper. Start with less and adjust after cooking—it's easier to add heat than to remove it.
- → Can I make this without an Instant Pot?
Yes! Sauté vegetables in a large Dutch oven or soup pot over medium heat. Add remaining ingredients except lime juice, bring to a boil, then simmer covered for 25-30 minutes until chicken is cooked through. Shred chicken, stir in lime juice, and serve.
- → What toppings go best with this soup?
Classic options include crispy tortilla strips or crushed chips, sliced avocado, chopped fresh cilantro, shredded Mexican cheese blend, sour cream, and extra lime wedges. For more crunch, try radish slices or pickled red onions.